Epimeles

the Pence family cookbook

All Recipes

Massaman Curry

main course thai curry goat lamb untested

Ingredients

for the paste:

  • 2 shallots
  • 4 cloves garlic
  • 1 coriander root
  • 12 long dried chiles
  • 1 cinnamon stick
  • 1 tbsp. cumin seeds
  • 1 tbsp. coriander seeds
  • 1 pinch sea salt
  • 2 cloves
  • seeds of 1 cardamom pod
  • 1/4 tsp. black peppercorns
  • 2 sticks lemongrass, bashed and finely chopped
  • 1/4 nutmeg, grated
  • 1 heaped tbsp. kapi (shrimp paste)

for the curry:

  • 2 tbsp. ghee
  • 400g goat meat, cubed
  • 2 tbsp. vegetable oil
  • 2 shallots, peeled and halved
  • 4 new potatoes, halved
  • 2 tbsp. coconut cream
  • 400ml coconut milk
  • handful raisins (optional)
  • 200ml water
  • 2 tbsp. tamarind paste
  • 6 cardamom pods, broken open
  • 1 tbsp. sugar
  • 1-2 tbsp. fish sauce
  • 1-2 tbsp. roasted peanuts

Preparation

To make the paste, preheat the oven to 180C fan/gas mark 6.

Wrap the shallots, garlic and coriander root tightly in tin foil and bake in the oven for about 20 minutes, or until soft.

Meanwhile, in a dry frying pan, toast the dried chillies until they are crispy, shaking them in the pan to ensure they don’t burn. Set aside to cool, then snip them up into small pieces with scissors, discarding the stalks and the seeds. Soak the pieces in warm water for at least 20 minutes. Dry them thoroughly with paper towels.

Toast the cinnamon stick, cumin seeds and coriander seeds in the dry pan until they’re fragrant. Then grind the paste, starting with the dried chillies and the salt, followed by the toasted spices, the remaining dry spices, and the lemongrass. Peel the shallots and garlic, cut the coriander root into small pieces, and pound them into the paste, followed by the grated nutmeg and the kapi.

Keep grinding until the paste is as smooth as possible, and everything is thoroughly incorporated.

To make the curry, melt the ghee in a large frying pan, and gently brown the meat. You will need to do this in batches.

Heat the vegetable oil in a large wok or saucepan, then add the paste, and fry until it’s very fragrant. Add the meat, shallots, potatoes and the coconut cream, and stir them thoroughly into the paste. Then add the coconut milk, raisins (if using) and water, bring up to the boil, and simmer for 30 minutes.

Now add the tamarind paste, cardamom, palm sugar and nam pla and gently simmer, partially covered, for another 30-40 minutes, until the meat is tender. About 10 minutes before you finish cooking, add the peanuts.

Finally, taste the curry and adjust the seasoning. You’re looking for a sour start to its taste, which then develops in the mouth to become sweet and savoury.

Kay Plunkett-Hogge / BBC


Bengali Fish Curry

main course indian fish curry untested

Ingredients

  • 1.5 kg fish fillets (cod, halibut, etc.), skinless
  • 3 tsp. salt
  • 1/2 tsp. ground turmeric
  • 6 tbsp. vegetable oil
  • 1 lg. white onion, finely grated
  • 4 cloves garlic, crushed
  • 2.5cm piece ginger, crushed
  • 1 tbsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 3 tbsp. tomato puree
  • 200g tomatoes, cut into 1" cubes
  • 600ml warm water
  • 1/2 tsp. sugar
  • green chiles
  • a few sprigs cilantro

Preparation

Cut the fish fillets into 12 equal portions. Mix 1 teaspoon of the salt and 1 teaspoon of the turmeric, then rub on all sides of the fish and set aside for 30 minutes.

In a shallow saucepan, heat 5 tablespoons of the oil over a medium-high heat. If you are using mustard oil, heat the oil until it is smoking hot – this removes its bitter pungency – then bring it down to a medium-high heat. Add the fish to the pan and fry to seal each piece, but do not let the fillets cook through. Remove from the pan to a plate and set aside.

Add the onion, garlic and ginger to the pan and cook, stirring, for 2 minutes over a medium-high heat. If the paste is burning or sticking to the base of the pan, add a splash of water. Add the remaining salt and turmeric, followed by the coriander, cumin, chilli powder, tomato puree and diced tomatoes. Pour in the warm water and cook for 5 minutes. Let the liquid reduce for 15 minutes or until the oil comes to the surface and seeps to the sides of the pan.

Gently return the fish fillets to the pan and cover with the gravy, ensuring all sides of each fillet are cooking evenly. If possible, cook the fish fillets in a single layer in the pan as this will prevent them from breaking up into flakes. Lower the heat, add the sugar and cook, covered, until the fillets are cook through – this should take no longer than 5 minutes.

To serve, garnish the fish with whole green chillies and sprigs of fresh coriander leaves.

Asma Khan / BBC


Aloo Gosht

main course lamb curry indian pakistani untested

Ingredients

  • 50 ml vegetable oil
  • 1 large red onion, finely chopped
  • 1cm piece ginger, grated
  • 2 cloves garlic, minced
  • 1 kg. lamb, bone-in, cut into 5-6cm chunks
  • 1-2 tsp. salt
  • 1/2 tsp. turmeric
  • 1 tsp. paprika (not smoked)
  • 1 tsp. red chili powder
  • 250-450 ml water
  • 3-4 tbsp vegetable oil
  • 2 medium tomatoes, finely chopped
  • 1 tsp. coriander seeds, dry-roasted and ground
  • 500g potatoes, peeled and quartered
  • 1 tsp. garam masala
  • 2 tbsp. cilantro, chopped
  • 2 green chiles, finely chopped
  • rice or naan for serving

Preparation

Heat the oil in a large saucepan with a lid over a medium heat. When hot, add the onions, ginger and garlic and cook for 7-8 minutes until the onions are light brown. Add the mutton pieces, salt, turmeric, paprika and red chilli powder then add 150ml water and reduce the heat to medium low. Cover the pan with the lid and cook for about 15-20 minutes until the mutton is tender and the curry is reddish brown, checking the water has not dried up – if it does add about 4 teaspoons of water to ensure that the mutton is just covered.

Increase the heat to medium high, add the vegetable oil, tomatoes and ground coriander seeds. Stir-fry to allow the oil in the pan to cook through the tomatoes and create a thick red sauce with oil separating and rising to the surface of the curry.

Add the potatoes and 200-300ml water, depending on how watery you prefer the curry (traditionally it is quite watery), then reduce the heat to medium low and continue to cook for 10-15 minutes until the potatoes are tender. The curry should be red, with oil rising to the surface, but watery. If this has not happened yet, keep the saucepan on a very low heat for a further 5-10 minutes, but make sure not to overcook the potatoes.

Turn off the heat, cover with the lid and let the curry simmer in its own heat for about 10 minutes before serving. When ready to serve, transfer to a serving dish and garnish with garam masala, chopped coriander and chopped green chillies. This is best served with plain basmati rice or naan bread.

Suayya Usmani / BBC


Panzerotti

main course italian

Ingredients

for classic tomato and mozzarella:

  • 9 oz mozzarella cheese
  • 4 oz peeled tomatoes
  • fresh basil leaves

Preparation

Take the dough and divide it into balls of around 3 oz (= 85g). If the dough has been frozen, you can let the balls rise a bit, or not.

Cut the mozzarella into cubes (or buy the fresh mozzarella in small balls). Take the peeled tomatoes, cook them for ten minutes in a pan with a little oil, salt to taste and once you’ve removed them from the heat, add the fresh basil leaves.

Roll out the balls into a circle. Place a tablespoon of sauce and a few cubes of cheese, then fold shut, forming a crescent. Press the edges well, then fold the edge over inward and seal it again with a fork.

In a pan, heat the oil to around 350F and fry two panzerotti at a time, waiting for them to turn golden before you flip them over. Drain and serve hot.

La Cucina Italiana, adapted


Creamy Cucumber Salad

side dish salad cucumber untested

Ingredients

  • 1 English cucumber, sliced into rounds
  • 3 tablespoons plain thick yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
  • ¼ cup minced red onion
  • ½ teaspoon black pepper
  • ¼ teaspoon sea salt

Preparation

Slice cucumber into rounds, toss with remaining ingredients.

Endless Meal


Pork Vindaloo

main course indian pork curry untested

Ingredients

  • 750 g pork shoulder, cut into 1" pieces
  • 4 tbsp. vegetable or coconut oil
  • 1 tsp black mustard seeds
  • 500g red onions, finely sliced
  • 5 ripe tomatoes, chopped
  • 2 small green chiles, stalks removed
  • 10 curry leaves
  • 1 tbsp. sugar
  • 1 1/2 tsp. salt
  • 2 tbsp. tamarind pulp
  • 6 small sweet pickled onions, each cut into 2
  • 20g fresh cilantro, finely chopped

for the paste:

  • 5cm cinnamon stick
  • 6 crushed cardamom pods
  • 1 tsp. black peppercorns
  • 10 cloves
  • 1 tsp. cumin seeds
  • 1 tsp. coriander seeds
  • 2 tbsp. chili powder
  • 1/2 tsp. ground turmeric
  • 10 cloves garlic
  • 5 cm piece peeled ginger
  • 60ml malt vinegar

Preparation

Grind together the paste ingredients, starting with the largest spices first, then adding the cumin and coriander seeds, and blend to a fine consistency. Add the chilli and turmeric powders and mix well. Add the garlic and ginger and grind, adding the vinegar to make a paste.

Rub the paste into the diced pork and leave to sit for at least an hour or overnight in a refrigerator.

Heat the oil in a wide, pan (one that has a lid) over a medium-low flame, add the mustard seeds and let crackle for 30 seconds. Add the onions and fry until soft and golden. Add the tomatoes, chillies and curry leaves, and cook until the tomatoes start to break down.

Add the pork and turn the heat up to medium-high. Cook for 10-12 minutes stirring continually until the pork browns. Add 250ml of water, stir well, add the jaggery, salt and tamarind and mix through. Bring to a simmer, cover tightly, turn the heat right down and cook gently for 45-60 minutes.

Check the amount of liquid in the pan and, if needed, cook for another 15 minutes, or until the meat is very tender and the sauce has thickened.

Scatter the pickled onions and chopped coriander over the dish and serve hot.

Vivek Singh / BBC


Ginger Lime Chicken

main course chicken untested

Ingredients

  • 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
  • Kosher salt and black pepper
  • ⅓ cup mayonnaise
  • 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
  • 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Preparation

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

NYT


Mommawater’s Crazy Dough

bread pizza

Ingredients

  • 1 kg. flour
  • 500 ml milk
  • 200 ml yogurt
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. yeast
  • 2 eggs
  • 1/4 c. vegetable oil

Preparation

Put the flour into a huge bowl and add the salt.

Set aside. Heat the milk until lukewarm. In a separate container, add the yeast and sugar, and pour in half of the lukewarm milk. Let sit for five minutes for the yeast to rise.

In a separate bowl, mix the yogurt, eggs, and vegetable oil.

Make a well in the middle of the flour, and add the yeast mix, followed by the rest of the milk, followed by the yogurt mixture. Mix thoroughly (electric mixer works).

Once everything is consistent, move it to a large bowl (or even a big clean bag). Let sit for at least five hours, or (better) overnight in the fridge.

When you take it out, it’s ready to work with. You’ll have to punch it down, and it will take dry flour to work with it because it’s sticky. It works for pizza dough, panzerotti, calzones, crazy bread, doughnuts, etc.

xwater


Baked Feta Pasta

main course pasta

Ingredients

  • 2 pt. cherry or grape tomatoes
  • 1 shallot, quartered
  • 3 cloves garlic, smashed (optional)
  • 1/2 c. extra virgin olive oil, divided
  • Kosher salt
  • Crushed red pepper flakes
  • 1 (8-oz., 225g) block feta
  • 3 sprigs thyme
  • 10 oz. pasta
  • Zest of 1 lemon (optional)
  • fresh basil (optional)

Preparation

  1. Preheat oven to 400°/205C. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine.
  2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.
  4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water (if the sauce needs it), and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving.

TikTok, via Delish


Saucisses et Stoemp aux Poireaux

main course belgian sausage potato

Ingredients

  • 600g de saucisses
  • 1 kg pomme de terre farineuses
  • 300g de poireaux émincés
  • 1 échalote
  • 5 cl de lait
  • 25 cl d’eau
  • 1/2 cube de bouillon de bœuf
  • 1 c à s de moutarde
  • 70g de beurre
  • 1 feuille de laurier
  • 2 branches de thym
  • noix de muscade moulue
  • poivre et sel

Preparation

Faites revenir l’échalote hachée 5 min à feu doux dans une casserole avec 20g de beurre. Ajoutez les poireaux émincés. Faites revenir 5 minutes à feu doux. Joignez les pommes de terre pelées et coupées en morceaux réguliers, ainsi que le laurier et le thym. Couvrez d’eau, portez à ébullition et laissez mijoter 20 min.

Pendant ce temps, faites fondre 20g de beurre dans une poêle. Faites-y cuire les saucisses à feu doux, en les retournant régulièrement pour qu’elles soient dorées de partout. Retirez-les et tenez les au chaud. Jetez le gras de la poêle, ajoutez-y l’eau et le 1/2 cube de bouillon émietté. Grattez et faites réduire un peu. Ajoutez la moutarde et rectifiez l’assaisonnement.

Égouttez les poireaux et les pommes de terre. Remettez-les dans la casserole, sur feu doux. Ajoutez le lait, le reste du beurre, du poivre, du sel et de la noix de muscade, selon vos goûts. Écrasez au presse-purée jusqu’à obtention d’un stoemp onctueux.

Servez le stoemp avec les saucisses et la sauce.

Delhaize

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